My friend, who's been on maintenance for 8 months after losing about 40 pounds in 2 --says this about her eating habits now:
"I am mindful of what I eat, but have anything I want. Many times I'll ask a friend, "Is it worth it?" I also find that normally a taste of something is enough. Many times I do prefer healthy food over junk. Old habits are easy to have come back! I need the 2 milk days to keep control - many people don't, but I do".
This person did Weight Watchers for many years, in fact she was a leader for a while, so I know that she has a keen awareness of food, its impact and on the need to be fairly conscious about eating on a daily basis. I know that her question "Is it worth it?" means -- "does that tempting food taste as good as it looks?"
How often have you succumbed to eating a piece of yummy looking something or other, only to find that it didn't live up to its eye appeal, and said, "boy, why did I waste 100 (or 400) calories on that?
I'm not expecting to go back to former eating habits. I'm expecting that it will be easier to make better choices due to being on this regimen.
Why do I expect that?
1. I'm learning a powerful lesson about how few calories I can eat and still feel good.
2. I'm experimenting with far more fruit and veggie dishes --a repetoire of healthy foods.
3. I know that I can do 2 milk days (partial fasting) In the midst of more normal calorie days --if I can do it now while under a constant low calorie regimen.
4. I know my taste buds are adjusting to cleaner food --meaning that highly processed foods are going to taste too sweet or too salty or too fake. Though I normally eat pretty much whole, organic foods, there are definite exceptions! Much of it fast food-- like my fav- Taco Bell.
At this point, I'm thinking of keeping my evening meal vegetarian -- though not necessarily vegan. A bit of cheese or butter would be welcome! As I have been doing this past 9 days, I can easily cut the meat out the meal and be satisfied with more veggies and fruit. I can see that having the protein at noon is far more helpful as a sustainer than having it in the early evening, when my day slows down.
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I am driving to a dairy about 20 minutes from my home to buy raw milk for this diet.
If you've never read anything about why some people want to make raw milk legal around the country, here's fascinating except from the Weston Price organization's Campaing for Raw milk pages: (Note" Italics are mine to emphasize points)
RAW MILK: It's White Blood
Real Milk Cures Many Diseases
by J. R. Crewe, MD
The following is an edited version of an article by Dr. J. R. Crewe, of the Mayo Foundation, forerunner of the Mayo Clinic in Rochester, MN, published in Certified Milk Magazine, January 1929. We are grateful to Dr. Ron Schmid, ND of Middlebury, CT for unearthing this fascinating piece. The "Milk Cure" was the subject of at least two books by other authors, written subsequently to Dr. Crewe's work. The milk used was, in all cases, the only kind of milk available in those days—raw milk from pasture-fed cows, rich in butterfat. The treatment is a combination of detoxifying fast and nutrient-dense feeding. Note that Crewe quotes William Osler, author of a standard medical textbook of the day. Thus, this protocol was an orthodox, accepted therapy in the early 1900s. Today the Mayo Clinic provides surgery and drug treatments, but nothing as efficacious and elegant as the Milk Cure.
"For fifteen years the writer has employed the certified milk treatment in various diseases and during the past ten he had a small sanitarium devoted principally to this treatment. The results obtained in various types of disease have been so uniformly excellent that one's conception of disease and its alleviation is necessarily changed. The method itself is so simple that it does not greatly interest most doctors and the main stimulus for its use is from the patients themselves.
To cure disease we should seek to improve elimination, to make better blood and more blood, to build up the body resistance. The method used tends to accomplish these things. Blood conditions rapidly improve and the general condition and resistance is built up and recovery follows.
In several instances, Osler (Principles and Practices of Medicine, by William Osler, MD eighth edition) speaks of milk as being nothing more than white blood. Milk resembles blood closely and is a useful agent for improving and making new and better blood. Blood is the chief agent of metabolism. Milk is recognized in medical literature almost exclusively as a useful food and is admitted to be a complete food.
The therapy is simple. The patients are put at rest in bed and are given at half hour intervals small quantities of milk, totalling from five to ten quarts of milk a day. Most patients are started on three or four quarts of milk a day and this is usually increased by a pint a day. Diaphoresis [copious perspiration] is stimulated by hot baths and hot packs and heat in other forms. A daily enema is given.
The treatment is used in many chronic conditions but chiefly in tuberculosis, diseases of the nervous system, cardiovascular and renal conditions, hypertension, and in patients who are underweight, run-down, etc. Striking results are seen in diseases of the heart and kidneys and high blood pressure. In cases in which there is marked edema, the results obtained are surprisingly marked. This is especially striking because so-called dropsy has never been treated with large quantities of fluid. With all medication withdrawn, one case lost twenty-six pounds in six days, huge edema disappearing from the abdomen and legs, with great relief to the patient. No cathartics or diuretics were given. This property of milk in edema has been noted in both cardiac and renal cases.
Patients with cardiac disease respond splendidly without medication. In patients who have been taking digitalis and other stimulants, the drugs are withdrawn. High blood pressure patients respond splendidly and the results in most instances are quite lasting. The treatment has been used successfully in obesity without other alimentation. One patient reduced from 325 pounds to 284 in two weeks, on four quarts of milk a day, while her blood pressure was reduced from 220 to 170. Some extremely satisfying results have been obtained in a few cases of diabetics.
When sick people are limited to a diet containing an excess of vitamins and all the elements necessary to growth and maintenance, which are available in milk, they recover rapidly without the use of drugs and without bringing to bear all the complicated weapons of modern medicine.
There's more on this fascinating subject at http://www.realmilk.com/milkcure.html
BTW, after reading this after so many years, I'm more motivated to leave any goop out of my milk products.
The Weston A Price organization, where this excerpt resides, is based on the work of Weston Price DDS, a dentist who traveled the world in the 40's (I think) to research the teeth, health and eating habits of cultures who had yet to be contaminated by modern eating habits. He found that those cultures who ate their traditional diets, without things like processed sugars and flours, were without tooth decay, had broader faces, larger jaws, beautiful teeth and smiles and stronger, healtheir bodies. His research is quite fascinating and provides many photographs. I attended a talk and slide several years ago by Sally Fallon, the pres of WAP and author of the cookbook: Nourishning Traditions. Price felt there was an ingredient in butterfat, an X factor, that had healing qualities that are not present after pasteurization. Pasteurized milk also destroys enzymes and CLA --conjugated linoleic acid --which is known to support muscle growth, which in turn, supports weight control.
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